Vegetable lasagna ww
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | ounce | Lasagna noodles -- about 6 |
| 1½ | cup | Ricotta cheese -- part skim |
| ½ | cup | Fresh basil |
| 1 | tablespoon | Parmesan cheese |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Black pepper |
| 1 | cup | Stewed tomatoes |
| 1 | cup | Peas -- fresh |
| 1 | cup | Roasted red peppers -- |
| Chopped | ||
| 1½ | ounce | Mozzarella cheese -- |
| Shredded | ||
Directions
Preheat oven to 350 degrees. In large pot of boiling water, cook lasagna noodles 8-10 minutes; drain and rinse with cold water. Blend ricotta cheese, basil, parmesan, salt and pepper. Spread half the tomatoes in bottom of 11x7 baking pan; top with ¾ cup ricotta mixture; sprinkle with half the peas, red peppers and mozzarella cheese. Repeat layering with remaining ingredients, ending with cheese. Cover with foil and bake 25 minutes. Remove foil and bake 10-15 minutes longer, until bubbly. Exchanges: 1 P, ½ V, 1 B, 5 C.
Per serving: 174 cal, 5 gm fat. Recipe By :